MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Spaghetti All'assassina
 Categories: Pasta, Vegetables, Chilies, Cheese
      Yield: 6 Servings

      3 c  Water; hot
      3 c  Passata tomato sauce;
           - divided
      2 tb Tomato paste
    1/4 c  Extra virgin olive oil;
           - more for drizzling
      3 cl Garlic; minced
      2 ts Crushed red pepper flakes
      1 ts Salt
    1/2 ts Pepper
     12 oz Uncooked spaghetti
           Pecorino Romano or
           - Parmesan cheese;
           - grated (optional)

  In a large heatproof container, stir together hot water, 1 cup
  passata sauce, and tomato paste; set aside.

  Heat 1/4 cup olive oil in a large nonstick skillet over
  medium-high heat. Add garlic, crushed red pepper flakes, salt, and
  pepper; cook 30 to 45 seconds or until garlic begins to brown. Add
  remaining 2 cups passata sauce. Simmer 2 to 3 minutes or until
  sauce has slightly thickened, stirring occasionally.

  Add spaghetti, pushing it down into the tomato sauce; spoon sauce
  over the top. Add in a splash of tomato broth to just cover the
  top of the pasta. Bring to a simmer; reduce heat to medium.

  Simmer, without stirring, until the sauce begins to look slightly
  dry. Ladle in additional tomato broth, just enough to barely
  cover the top of the spaghetti. Repeat the process of simmering
  the spaghetti and ladling in more tomato broth. As it simmers,
  use tongs to occasionally push the spaghetti strands apart so
  they don't clump; keep in a layer at the bottom of the skillet,
  allowing spaghetti to slightly scorch. After about 15 minutes,
  use tongs or a spatula to flip the spaghetti over, half at a
  time, allowing the other side to blacken. Continue simmering;
  add additional broth until spaghetti is al dente, about 25 to
  30 minutes total. If you run out of tomato broth, use a splash
  of water. Increase heat to medium to high; cook another 3 to
  4 minutes or until the bottom is slightly scorched. Remove from the
  heat.

  Use tongs to twist up portions of the spaghetti; transfer to
  serving plates. Add a drizzle of olive oil to each portion.
  Sprinkle with grated Pecorino Romano or Parmesan cheese, if
  desired. Serve hot.

  Recipe by Nancy Mock, Southbridge, Massachusetts

  Recipe FROM: https://www.tasteofhome.com

  Uncle Dirty Dave's Archives

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